Category Archives: Egg Dishes

Fiesta Tart

1 Reply

Cooking time: 35 mins.
Preparation time: 20 mins.
Main cooking utensils: pie pan, skillet
Oven temperature: 425-450°F, then 350-375°F.
Oven position: above center

For 4-6 people you need:
1½ cups all-purpose flour
pinch salt
½-1 teaspoon dry mustard
6 tablespoons butter
½ cup dry grated Cheddar cheese
2 tablespoons water
1 shallot or onion
2 tablespoons butter
3 eggs
⅔ cup shelled prawns
⅔ cup coffee cream
salt and black pepper
1-2 teaspoons made mustard
2 tomatoes, thinly sliced

Garnish:
parsley or fennel
prawn heads

  1. Sift flour, salt, and mustard, rub in butter.
  2. Add cheese and bind together with water to form a firm dough.
  3. Roll out and line greased ring or pie pan. Flute edges and prick bottom.
  4. Chill if possible.
  5. Bake blind for 15 minutes on a baking sheet in 425-450° oven.
  6. Fry chopped onion in butter, blend with eggs, and stir in all other ingredients, except tomatoes.
  7. Pour into half-baked pie shell, arrange sliced tomatoes on top. Bake for about 20 minutes until custard has set in a 350-375° oven.
  8. Garnish with parsley or fennel and prawn heads.

TO SERVE: Hot or cold.

TO VARY: Add milk instead of cream, use small can pink salmon instead of prawns, and garnish with lemons.

TO STORE: In refrigerator.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Baconlindad Tomat (Bacon Wrapped Tomato)

Leave a reply

Preparation time: approx. 20 min
Cooking time: approx. 10-15 min
Oven temperature: 225°

Ingredients: (4 pers.)
4 large tomatoes
4 slices of bacon
4 grudge
Salt, white pepper
2 tbsp grated cheese

Preparation:

  1. Cut a small cap off each tomato and pit them.
  2. Stand the tomatoes upside down for a little while so they drain.
  3. Salt and pepper inside the tomatoes.
  4. Place them in a greased fireproof dish.
  5. Pour in the eggs and sprinkle with grated cheese.
  6. Wrap a slice of bacon around each tomato and place the dish in a hot oven at 225° for about 10-15 min.
  7. Add toasted bread and butter

Translated from Swedish using Google Translate.

©️ Hemmets Journal AB S/B/1

Scrambled Eggs

1 Reply

HOME-STYLE SCRAMBLED EGGS

4 eggs
1 tablespoon instant minced onion or 3 tablespoons minced onion
¾ teaspoon salt
3 tablespoons water
¼ cup butter or margarine
1 cup diced tomatoes
1 cup diced cooked potatoes
1 cup diced zucchini or ½ cup chopped green pepper

Beat eggs, onion, salt and water. Melt butter in large skillet over medium heat; cook and stir vegetables in butter 2 minutes. Pour egg mixture over vegetables.

As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes. 3 servings.

CREAMY SCRAMBLED EGGS

8 eggs, slightly beaten
1 package (3 ounces) cream cheese, cut up
2 tablespoons butter or margarine
4 slices bacon, crisply fried and crumbled
2 tablespoons snipped chives

Mix eggs and cream cheese. Melt butter in large skillet over medium heat. Pour egg mixture into skillet. Cook as directed in Home-style Scrambled Eggs (above). Just before eggs are thickened throughout but still moist, stir in bacon. Sprinkle with chives. 6 to 8 servings.

©️Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

White Russian and Strawberry Omelet

Leave a reply

Mastering the art of omelet-making is a must for serious after-dinner entertainers. With a little practice you will quickly have the expertise to prepare 20-30 individual omelets, right in front of your guests, in a matter of minutes.

This dessert omelet is an easy one and requires no special talents; it is finished in the oven and no flipping or unmolding is necessary. For more omelet recipes, see Index.

12 eggs
2 tablespoons superfine sugar
¼ cup dairy sour cream
⅓ cup flour
1½ teaspoons salt
2 tablespoons butter
1 cup strawberry preserves
2 tablespoons Cointreau

Break eggs into large mixing bowl and beat well. Stir in sugar and sour cream. Sift flour over eggs and add salt. Mix gently but thoroughly.

Heat butter in deep, heavy skillet suitable for presentation at table. When foaming, pour in eggs and cook slowly until bottom has set. Place in 375 F oven 7-10 minutes or until firm. Heat strawberry preserves.

Remove from oven and spread with warm strawberry preserves; sprinkle lightly with Cointreau.

Yield: 6 servings.

Copyright ©️ 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Egg and Shrimp Curry

Leave a reply

Cooking time: 30-35 mins.
Preparation time: 30 mins.
Main cooking utensil: saucepan

For 4-8 people you need:
⅔ cup shredded coconut
1¼ cups boiling water
1 onion
1 medium apple
¼ cup butter
¼ cup all-purpose flour
1 tablespoon curry powder
3 tablespoons tomato paste
Juice of 1 lemon
3 tablespoons molasses
1 teaspoon salt
2½ cups shrimp
6-8 hard cooked eggs

Accompaniments:
Boiled rice, yogurt, cucumber, diced potato, green sweet pepper, paprika, tomato, onion rings, peanuts, bananas, lemon juice

  1. Pour boiling water over coconut, leave until cold, then strain. Reserve liquid.
  2. Chop and fry peeled onion and apple in the butter until golden.
  3. Add flour and curry powder and cook gently for 1 minute.
  4. Remove from heat, gradually blend in liquid.
  5. Cook, stirring, until sauce comes to boil and thickens, then add tomato paste, lemon juice, molasses, and seasoning.
  6. Cover pan, simmer gently for 10-15 minutes.
  7. Add peeled shrimp and halved, shelled eggs.
  8. Heat for a further 5-10 minutes.

TO SERVE: With boiled rice and side dishes of yogurt with fresh cucumber, diced potato, chopped green pepper sprinkled with paprika, sliced tomato with onion rings, peanuts, bananas sprinkled with lemon juice.
Serves 4 as a main dish, 8 as hors d’oeuvre.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1967

Egg Foo Yong

1 Reply

6 eggs, well beaten
12 ounces fresh or 1-pound can bean sprouts, drained
⅓ cup thinly sliced green onions
½ cup finely chopped celery
Small can water chestnuts, thinly sliced
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons oil

For Sauce:
2 teaspoons cornstarch
1 teaspoon vinegar
1 teaspoon sugar
¼ cup soy sauce
½ cup vegetable bouillon

Combine eggs, bean sprouts, green onions, celery, water chestnuts, salt and pepper. Heat oil in a large skillet and fry foo long patties, turning once. Remove to platter and serve with Foo Yong Sauce. To make sauce: Blend cornstarch, sugar, soy sauce and vinegar in a small pan. Stir in vegetable bouillon and cook over low heat until thickened.

Serves 3 to 4 • Preparation time: 25 Min
Approximate calories per serving… 270

SUGGESTED MENU
Cashew Vegetable Salad
Egg Foo Yong
Cooked Fresh Spinach
Mandarin Sherbet

©️ 1973 Curtin Publications, Inc. New York, N.Y.

Broccoli Vinaigrette

Leave a reply

1 pound fresh broccoli or 2 10-ounce packages frozen broccoli spears
½ cup salad oil
3 tablespoons vinegar
2 tablespoons lemon juice
1½ teaspoons sugar
¾ teaspoon salt
¾ teaspoon paprika
¾ teaspoon dry mustard
¼ teaspoon dried oregano, crushed
Dash cayenne
⅓ cup finely chopped dill pickle
⅓ cup finely chopped green pepper
3 tablespoons snipped parsley
2 tablespoons capers, drained
1 hard-cooked egg, finely chopped

Cut fresh broccoli stalks lengthwise into uniform spears, following branching lines. Cook fresh broccoli in small amount of boiling salted water 10-15 minutes; frozen broccoli 4 to 5 minutes, or just till crisp-tender. Drain. In screw-top jar combine salad oil, vinegar, lemon juice, sugar, salt, paprika, dry mustard, oregano, cayenne, dill pickle, green pepper, snipped parsley and capers. Cover and share to mix well. Pour dressing over broccoli spears; refrigerate several hours or overnight. Drain off liquid. Arrange broccoli spears on serving plate; top with finely chopped egg. Garnish with additional sawtooth-cut hard-cooked eggs filled with sieved egg yolks, if desired. Makes 6 to 8 servings.

©️ Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Crab Omelette (Foo yung hai)

1 Reply

Preparation time: 5-6 minutes
Cooking time: 3 minutes
To serve: 4

You will need
3 oz. Crab meat
4 tablespoons peanut oil
1 small spring onion, shredded
1 oz. Bamboo shoots, shredded
5 eggs; salt
½ teaspoon monosodium glutamate
6 tablespoons chicken stock; pinch sugar
1 teaspoon soy sauce; 2 teaspoons tomato ketchup
1 teaspoon cornflour
Lettuce; radish, tomato; cucumber

Remove any soft bones from crab meat and shred. Heat 1 tablespoon oil in a pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, ¼ teaspoon salt, ¼ teaspoon monosodium glutamate, 2 tablespoons water and crab. Heat another tablespoon oil in the pan, add chicken stock, pinch of salt, remaining monosodium glutamate, sugar, soy sauce, tomato ketchup and cornflour. Mix all well, bring to a boil and keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook for ½ minute. Fold omelette and finish cooking. Put on to hot dish, pour sauce over, garnish as photograph.

Chicken, Ham, Bamboo Shoots and Mushroom Omelette
(Gai See Chow Dan)

Preparation time: 6-8 minutes
Cooking time: 6 minutes
To serve: 4

You will need
2 oz. Shredded chicken meat; salt
1¼ teaspoons cornflour
5 tablespoons oil
Few shredded bamboo shoots
Little shredded ham
1 oz. Shredded onion
1 large mushroom, shredded; 5 eggs
¼ teaspoon monosodium glutamate
3 tablespoons water
Radishes; cucumber

Mix the chicken with a pinch of salt and 1 teaspoon cornflour. Fry for 1 minute in 1 tablespoon hot oil. Remove from pan. Heat 2 tablespoons oil in same pan and fry bamboo shoots, ham, onion and mushroom for 2 minutes. Remove from pan. Beat the eggs, and ½ teaspoon salt, monosodium glutamate, ¼ teaspoon cornflour and water. Add cooked chicken and vegetable mixture. Heat 2 tablespoons oil in omelette pan and pour in the mixture. Cook the omelette in the usual way. Place on a hot dish and garnish with radish and cucumber.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Quiche Monaco

Leave a reply

QUICHE
6 slices bacon, quartered
10-inch unbaked pie shell
1 cup grated natural Swiss cheese
4 eggs
1½ cups light cream
½ teaspoon salt
⅛ teaspoon nutmeg
⅛ teaspoon pepper
½ teaspoon dried oregano leaves

PIZZA SAUCE
3 medium white onions, sliced
1 can (8 oz) whole tomatoes, undrained
¼ teaspoon sugar
½ teaspoon dried thyme leaves
¼ lb mozzarella cheese
12 pitted black olives

  1. Preheat oven to 375F.
  2. Make Quiche: Sauté bacon until crips; drain on paper towels. Reserve 2 tablespoons bacon fat.
  3. In bottom of pie shell, sprinkle two-thirds of bacon with grated cheese.
  4. In medium bowl, beat eggs with cream, salt, nutmeg, pepper, and organ until smooth. Pour into pie shell. Bake 30 minutes, or until golden and sharp knife inserted near center comes out clean.
  5. Meanwhile, make Sauce: In reserved bacon fat in medium skillet, sauté onion several minutes, until tender. Add tomatoes, sugar, and thyme. Simmer, stirring, 15 minutes, or until mixture is slightly thickened. Slice mozzarella into 3½-by-½-inch slices.
  6. Garnish top of Quiche with mozzarella strips, spoke fashion, alternating with tomatoes mixture. Sprinkle with rest of bacon. Spoon remaining tomato mixture into center. Decorate with olives.
  7. Bake 5 minutes longer to melt cheese slightly. Serve warm. Makes 8 servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. printed in U.S.A.

Eggs Fu Yung

Leave a reply

Preparation time: 20 min.

This may be a dish you order in Chinese restaurants but never tried to prepare at home. It is actually very easy and makes use of leftover pork.

For 4 servings you will need:
5 eggs beaten
1 ½ cups cooked diced pork
1 small onion, minced
1 ½ cups bean sprouts, rinsed and drained
1 cup sliced mushrooms
¼ cup salad oil

Preparation:
1. In large measuring cup, combine eggs, pork, onion, bean sprouts and mushrooms.
2. In large skillet, heat 2 Tbsp. of the oil over medium-high heat. Pour egg mixture by ⅓ cupfuls into the pan.
3. Cook until light brown on both sides. Use more oil as needed.
4 Serve with sauce ladled over the eggs.

Sauce: In a small saucepan, heat to boiling 2 cups chicken broth and ¼ cup soy sauce. Combine 2 Tbsp. cornstarch and ½ cup water. Stir into broth. Cook, stirring, until thickened.

Good served with: Fried rice, barbecued pork ribs, steamed broccoli and a light sherbet for dessert

For 2 servings: Half of all the ingredients but use 3 eggs.

For 8 servings: Double the ingredients.

©MCMLXXXIV MY GREAT RECIPES. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.